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Curried Lentils

Curried Lentils

with Roasted Potatoes & Lemon Yoghurt

This curried lentil dish is beautiful, tasty comfort food, pure and simple. Don’t be fooled though - potatoes are packed with vitamin B6, potassium, vitamin C and dietary fibre - so this dish really is as good for you as it makes you feel.

Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

400 g

potatoes

1

carrot

½

lemon

½ tub

Greek-style yoghurt

(Contains: Milk;)

½

brown onion

1 tbs

mild curry powder

(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 bunch

coriander

1 tin

lentils

100 g

green beans

Not included in your delivery

1.5 tbs

olive oil

¼ cup

water

Nutritional Values

per serving
Calories1510 kcal
Fat9.7 g
of which saturates1.9 g
Carbohydrate46.7 g
of which sugars10.6 g
Protein14.4 g
Sodium223 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Peeler
Sieve
Baking Paper
Baking Tray
Small Bowl
Pan

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into 2 cm pieces (unpeeled) and the green beans into 1 cm lengths. Peel the carrot and cut into 2 cm chunks. Finely slice the brown onion and chop the coriander stalks and leaves separately. Drain and rinse the lentils. Juice the lemon.

Bake the veggies
2

Toss the potato and carrot in half of the olive oil and place on a lined oven tray. Season to taste with salt and pepper. Cook in the oven for 40 minutes or until tender and golden.

Prepare the Greek yoghurt
3

In a small bowl combine the lemon juice and Greek yoghurt and set aside.

Soften the brown onion
4

Once the vegetables have finished cooking, heat the remaining olive oil in a medium frying pan. Add the brown onion and cook, stirring, for 3 minutes or until soft. Add the mild curry powder and coriander stalks and cook for 1 minute or until fragrant. Add the lentils, water and green beans and cook, stirring, for 1-2 minutes or until coated in the spices and heated through. Stir through the roast vegetables and coriander leaves and remove from the heat. Season to taste with salt and pepper.

5

Divide the lentil curry between bowls and drizzle with the lemon yoghurt.

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